Grilled Chicken Salad with Blueberry Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A scrumptious combo of spring colors, textures and fresh flavors come together in this easy main-dish salad. âEnjoy this with some crusty bread and a frosty glass of minted lemonade.â Susan Gauthier - Falmouth, Maine Ingredients:
3 tablespoons olive oil |
1 garlic clove, minced |
1 teaspoon salt |
1 teaspoon pepper |
2 boneless skinless chicken breast halves (6 ounces each) |
vinaigrette: |
1/4 cup olive oil |
1/4 cup blueberry preserves |
2 tablespoons maple syrup |
2 tablespoons balsamic vinegar |
1/4 teaspoon ground mustard |
1/8 teaspoon salt |
dash pepper |
salads: |
1 package (10 ounces) ready-to-serve salad greens |
1 cup fresh blueberries |
1 snack-size cup (4 ounces) mandarin oranges, drained |
1 cup crumbled goat cheese |
Directions:
1. In a large resealable plastic bag, combine the oil, garlic, salt and pepper; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. In a small bowl, whisk vinaigrette ingredients. Cover and refrigerate until ready to use.
3. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°. When cool enough to handle, cut chicken into slices.
4. Divide salad greens among four serving plates. Top each with chicken, blueberries and oranges. Whisk vinaigrette and drizzle over salads; sprinkle with cheese. Yield: 4 servings.
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